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Show 6 potatoes 6 carrots 6 stalks celery Spread steak with Corn Meal Stuffing and roll lengthwise. Tie to hold in place. Brown on all sides in lard or drippings. Season and place vegetables around the meat. Cover and cook in a slow oven (300 F.) for Vx hours. Corn Meal Stuffing 1 cup corn meal 1 cup boiling water Vi tablespoon butter or margarine mar-garine 2 teaspoons baking powder 1 onion, minced 1 teaspoon salt Vi teaspoon pepper Vi teaspoon thyme Pour boiling water over half the corn meal. Add butter or margarine. margar-ine. Sift rest of corn meal and baking powder and add seasonings. season-ings. Add to first (mixture and mix well. This Week's Recipes PICNIC SALAD 1 pound frankfurters, cut into Vi-inch slices 1 head lettuce, shredded 1 green pepper, shredded 2 stalks celery, shredded pound Swiss cheese, diced 2 cooked potatoes, diced 6 igreen onions, chopped 2 tomatoes, cut into eighths Salt and pepper 1 tablespoon Worohestershire sauce 1 -tablespoon chili sauce French dressing to taste cup dill pickles, diced Combine frankfurters, lettuce, green pepper, celery, cheese, potatoes, po-tatoes, green onions, tomatoes, and dill pickles. Season with salt and pepper. Toss together with Worohershire sauce, chili sauce and French dressing. dres-sing. 6 to 8 servings. STUFFED FLANK STEAK 1 flank steak 2 cups Corn Meal Stuffing Salt Pepper 2 tablespoons lard or drippings |